The tea oxidation is stopped somewhere between the standars for green tea and black tea. The processing typically takes 2 to 3 days from withering to drying with a relatively short oxidation period of several hours. In Chinese, semi-oxidized teas are collectively grouped as blue tea while the term “oolong” is used specifically as a name for certain semi-oxidized teas. Common wisdom about lightly oxidized teas in Taiwan (a large producer of Oolong) is that too little oxidation upsets the stomach of some consumers.
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